Best Biscotti Gelato Sandwiches And Espresso Recipes

Biscotti-Gelato Sandwiches and Espresso image

Provided by Giada De Laurentiis

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 to 1 1/2 cups vanilla ice cream or gelato
1/2 cup chocolate hazelnut spread (recommended: Nutella)
8 pieces biscotti
4 shots espresso, for serving

Steps:

To make the sandwiches, take the ice cream out of the freezer to soften. Cover 1 side of each piece of biscotti with hazelnut spread. Place the biscotti in the freezer for 5 minutes to firm up. Take out of the freezer and quickly spread 1/4 cup of ice cream on the hazelnut side of 4 of the biscotti and top with another biscotti, spread side against the ice cream. Place the biscotti ice cream sandwiches back in the freezer for 5 minutes.
Meanwhile, brew 4 shots of espresso. Pour the espresso and serve with the biscotti-gelato sandwiches alongside.

Espresso Biscotti image

Provided by Food Network Kitchen

Categories dessert

Time 1h20m

Yield approximately 3 dozen biscotti

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons ground espresso powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup sugar
1/2 teaspoon salt, or to taste
2 tablespoons grated orange zest
3 large eggs
1 teaspoon vanilla
3/4 cups natural almonds, toasted and chopped

Steps:

Preheat oven to 350 degrees F.
In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest. In a small bowl beat together the eggs and vanilla. Add them all at once to the dry ingredients and beat until a dough is formed. Stir in almonds.
Turn the dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart.
Bake logs in the middle of oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool for a few minutes. On a cutting board slice logs on a diagonal about 1/2 inch thick. Arrange the slices back on baking sheet and bake them for approximately 10 minutes on each side or until golden throughout.
Cool biscotti to room temperature. Store them in an airtight container in single layers between waxed paper for up to 2 weeks.